Vegan Roasted Eggplant Pesto Sandwich

• •1 large Eggplant (cut into ½-inch thick rounds)
• •2 tbsp Olive Oil (divided)
• •1 tsp Salt (to taste, divided)
• •1 tsp Black Pepper (to taste, divided)
• •1 cups Fresh Arugula
• •1 cup Fresh Basil Leaves
• •1 cup Walnuts (unsalted)
• •2 cloves Garlic (minced)
• •2 tbsp Lemon Juice (freshly squeezed)
• •3 tbsp Vegan Mayonnaise
• •4 pieces Crusty Bread or Ciabatta Rolls (sliced in half lengthwise)
• •1 jar Roasted Red Peppers (drained and sliced)
• •2 cups Fresh Spinach

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Arrange the eggplant rounds in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper.

3. 3

   Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and lightly browned. Remove from oven and set aside.

4. 4

   While the eggplant roasts, prepare the pesto spread. In a food processor, combine arugula, basil, walnuts, garlic, lemon juice, 1 tablespoon of olive oil, and vegan mayonnaise. Pulse until a coarse paste forms, scraping down the sides as needed.

5. 5

   To assemble the sandwiches, lightly toast the bread or ciabatta rolls if desired. Spread a generous layer of the vegan pesto on both halves of each piece of bread.

6. 6

   Layer the bottom half of each sandwich with fresh spinach, then several slices of roasted eggplant, and finally some sliced roasted red peppers. Top with the other half of the bread.

7. 7

   Serve immediately and enjoy!

Chef's Tips

• 💡For extra flavor, you can lightly grill or pan-fry the assembled sandwiches for a few minutes on each side until the bread is crispy and the filling is warm.
• 💡This pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Drizzle a thin layer of olive oil on top to prevent browning.